• Gyle 161 – NEIPA (Simcoe, Amarillo)

    Second brew and a chance to tweak the calculator figures for the new smaller brewery. Boil time reduced to 30 minutes for a shorter brewday, less electricity and less condensation. How water on demand set to 60°C for the strike water. MALT: Simpson’s Maris Otter Malt (EBC 5) – 4500g Torrified Wheat – 350g HOPS:…

  • Gyle 160 – NEIPA (Citra, Mosaic)

    First time brewing in the new house with the smaller brewery. MALT: Simpson’s Maris Otter Malt (EBC 5) – 4500g Torrified Wheat – 350g HOPS: Hallertauer Magnum – 5g / 60 minutes Citra – 10g / 30 minutes Mosaic – 10g / 30 minutes Citra – 30g / 5 minutes Mosaic – 30g / 5…

  • Gyle 159 – India Pale Ale (Olicana, Harlequin)

    A modern British IPA brewed for the CBC / Malt Miller competition. MALT: Crisp Maris Otter (EBC 6) – 3500g Crisp Chevalier Malt (EBC 7) – 3000g HOPS: East Kent Goldings – 40g / 60 minutes Olicana – 10g / 15 minutes Harlequin – 10g / 15 minutes Olicana – 15g / 10 minutes Harlequin…

  • Gyle 158 – NEIPA (El Dorado, Amarillo, Talus)

    Tri-hop pale ale. MALT: Crisp Extra Pale Maris Otter Malt (EBC 2.5-3.5) – 5000g Crisp Naked Oat Malt (EBC 3) – 1000g HOPS: Magnum – 15g / 60 minutes El Dorado, Amarillo, Talus – 10g each / 10 minutes El Dorado, Amarillo, Talus – 20g each / 5 minutes El Dorado, Amarillo, Talus – 30g…

  • Gyle 157 – Pumpkin Ale

    Autumn ale MALT: Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0)  – 3kg Crisp Light Munich Malt (EBC 15 -25)  – 1150g Weyermann® Bohemian Pilsner Malt (EBC 3 – 5)  – 800g Weyermann® CaraRed® Malt (EBC 40 – 60) – 400g Weyermann® Caramunich® Type 1 Malt (EBC 80 -100)  – 230g HOPS: Northern Brewer –…

  • Gyle 156 – Black Perle

    Trying to recreate that stunning low ABV coffee milk stout. I e-mailed Weird Beard directly and they were cool enough to reply with a copy of their brew sheet! MALT: Crisp Finest Maris Otter Pale Malt (EBC 5.0-7.0) – 3450g Crisp Crystal 400 Extra Dark (EBC 380-435) – 460g Crisp Roasted Barley (EBC 1100-1300) –…

  • Gyle 155 – Bourbon County Stout

    Goose Island classic. MALT: Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 8855g Crisp Light Munich Malt (EBC 15 -25) – 2530g Crisp Roasted Barley (EBC 1100-1300) – 520g Crisp Chocolate Malt (EBC 820-1000) – 520g Crisp Light Crystal (EBC 145-165) – 520g Crisp Naked Oat Malt (EBC 1.5-7.0) – 500g Crisp Black Malt…

  • Gyle 154 – Best Bitter

    Based on Timothy Taylor’s Landlord. MALT: Simpsons Finest Pale Ale Golden Promise (EBC 5.5) – 5000g HOPS: Fuggles – 35g / 90 minutes East Kent Goldings – 30g / 30 minutes Styrian Goldings (Celeia) – 50g / 5 minutes HOP RATIO: g/l IBU: 40 TARGET VOLUME: 23 litres STRIKE VOLUME: 29 litres @ 69°C SPARGE VOLUME: 5…

  • Gyle 153 – American IPA

    Using up some hops, yeast and malt. MALT: Crisp Extra Pale Maris Otter Malt (EBC 2.5-3.5) – 4500g Crisp Maris Otter Malt (EBC 6) – 2500g Crisp Caramalt (EBC 30) – 600g Dextrose Sugar – 300g HOPS: Columbus – 30g / 60 minutes Columbus – 30g / 30 minutes Centennial – 40g / 5 minutes…